Since the girls are both starting “real school” this year, I’ve been working on creating new recipes for the kiddos (and us) in the mornings when life is pretty hectic.
In the past, I’ve found myself starting to rely on pre-packaged, frozen waffles or sugary cereals to get by.
But, not any longer.
The funny thing is that, once you start opening your mind to all the possibilities of what can be healthy and easy in the morning, the whole world opens up. You start thinking about gluten-free pancakes, chocolate chia puddings, and delicious protein shakes.
But, even better, you feel like a better parent. A better person. A healthier person.
And, I have to say, I like feeling that way.
So, I’m going to make that extra effort to make sure the kiddos have healthy breakfasts, like these baked eggs in spaghetti squash nests. These were pretty amazing. They’re like eggs with hash browns had a baby with muffins.
And who doesn’t love eggs with hash browns and muffin babies, am I right?
If you’ve never made spaghetti squash noodles, rest assured: they are super simple to make. I have a whole post on how to make spaghetti noodles right here, if you’d like to check it out. Then, once you have the noodles all ready for ya (they last for several days in the fridge, which is perfect), it just takes a few minutes to prep these tasty little guys and then pop them in the oven.
One word on adding the baked eggs. Make sure, when making the spaghetti squash nests, that you leave plenty of space for an egg to fit right on top. You just want the nest to be the border of the muffin tin, not fill it up. Otherwise (and, trust me, I speak from experience), the egg will overflow its nest and you will have a sad egg on your stove top.
Baked Eggs In Spaghetti Squash Nests
Follow these easy steps and you’ll have yourself a delicious, healthy, high-protein, low carb, grab and go breakfast your kids will love!
- 1¾ cups cooked spaghetti squash (see how to cook spaghetti squash)
- 1 tbsp. olive oil
- 1 medium yellow onion, minced
- 8 eggs plus 1 egg white
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- ⅛ tsp. ground black pepper
- 2 tbsp. chickpea flour (can also use coconut flour or another gluten-free flour)
- ⅓ cup Parmesan, grated
- Preheat the oven to 425.
- Place the cooked spaghetti squash in a large mixing bowl and set aside.
- In a fry pan, heat the olive oil over medium-high heat. Once hot, add the onion and cook until tender, about 4-6 minutes.
- Add the onion to the bowl with spaghetti noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well.
- Scoop a little less than ¼ cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press the squash noodles down and around the sides of the muffin cup. This will create your nest.
- Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy.
- Reduce the heat to 375 and remove the muffin tin from the oven.
- Crack 1 egg into each tin, taking care not to overflow the nest.
- Return to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and no longer transparent. (For fully cooked-through eggs, cook 2-5 minutes longer).
This post was last updated on January 1, 2016 to include a new recipe video.
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